This afternoon, after lunch, I was craving for some Shahi Tukda, and then I sat and looked at random pictures on Google, and that made the craving soooo strong, I wanted some immediately.

But to make the rabdi, it takes a lot of time, and I didn’t want to work so long for it. I’ve used brown bread, pan-fried instead of deep-fry, condensed milk instead of rabdi and reduced the amount of sugar used.

So here’s presenting a super quick Shahi Tukda, with some slight modifications to make it as healthy, tasty, and as quickly as possible.

I happened to read a lotttt, about the benefits of fenugreek, especially about how it helps slow down the rate of sugar and carbohydrate absorption into blood, thereby being of service to people like me who gorge on carbs and desserts 24*7.

Chicken being one of our lunching-regulars, I thought of the ‘chicken + methi’ duo.

The combination of ‘methi’ and chicken is absolutely exquisite, resulting in a beautiful unique flavor, very different when compared to the other varieties you may have tried.

This recipe is an adaptation of the recipe by VahChef, and its so simple, this dish is going to be one of the most loved at your place.

Cutlets make a classic Indian snack. Mom used to make them when I was in school and I remember finishing all of it in one go. I absolutely love tuna and adding potato to it just takes it to another level.

Step 2: In a non-stick pan, heat some oil (4 tbsp ). Toss in the onions and saute until translucent. Mix in the ginger-garlic paste, tuna, and all the spices. Add salt according to taste. Heat until the flavors infuse well.

Step 3: Form balls and flatten them to make the desired shape.

Step 4: Dip each one in the egg mixture and then coat well with breadcrumbs.

I happen to love anything with purple cabbage (also known as red cabbage), and I just couldn’t wait to try my very own version of a salad with my favorite purple cabbage in it, and with the ingredients I had in hand. 😀

Back home in Kerala, tapioca is one of the most loved snacks. In the olden days, it used to be grown in most homes, so they would just pluck and prepare, whenever they want. I guess it’s that love for tapioca, that my parents have. When they hear tapioca, or ‘kappa’, they just jump with joy like they’ve found their long lost love. 😛

One of the ways tapioca can be enjoyed is with a nice and tangy chutney.